Who doesn’t like crispy crunchy chicken? Now what about crispy crunch chicken thats baked, not fried and cooked on a sheet pan with potatoes and veggies! Dinner done!
Sheet Pan Dinners! Brilliant no? Well I thought so. Starting with my post of Sheet Pan Fajitas . I thought I finally found a recipe collection that hadn’t been thought of yet. This world of Pinterest makes it so hard to be unique! Just to double check, I googled it and of course Martha, as in “The Martha” has a Sheet Pan Supper cook book. Jeesh, is there an idea out there that has not been taken? What’s a food blogger gotta do to come up with something original? The good news is the idea hasn’t been completely exploited (yet) so I’ll preserver knowing I am on the cusp of being original.
The trick..if there really is one. Is to have your chicken, veggies and potatoes all cook at the same time.
A few tricks to a perfect Crispy Chicken Sheet Pan Dinner
Trim your chicken so it is in mostly uniform pieces. Keep the broccoli in large florets so they don’t cook too fast and quarter the potatoes so they cook faster. If you find your broccoli is roasting a bit too fast for your taste…just pluck them off the cookie sheet and keep them warm. Personally I like my veggies well roasted but you may be more of a crisp tender kinda person.
There are so many ways to change this up. Switch out yukon’s for sweet potatoes and chicken breasts for chicken thighs…the combinations are endless!
I’ve got some other sheet pan recipes coming up real soon if Martha doesn’t pinch them from me first! Dang that women is everywhere!
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula, while you’re at it…We love to see your pics!
Crispy Chicken with potatoes and veggies all cooked on a sheet pan! Healthy and fresh with super easy clean up!
- 6 boneless chicken thighs - rinsed and patted dry
- 3 cups large broccoli florets
- 4 medium Yukon Gold potatoes - scrubbed and quartered red potatoes wil work as well
- 3 tablespoons butter - melted
- 1/4 cup Dijon mustard
- 1 cup Panko crumbs
- 2 cloves garlic finely minced
- Olive oil
- Salt and Pepper
Preheat oven to 400 degrees
Line large baking sheet with foil for easy clean up.
Mix melted butter and dijon in medium size bowl for dredging chicken.
Pour Panko crumbs onto a separate plate for dipping chicken.
Dip chicken thighs into mustard/butter mixture and press into Panko crumbs.
Place on one half of sheet pan.
Now place broccoli florets and potatoes on second half of sheet pan.
Sprinkle potatoes and broccoli with chopped garlic, salt pepper and about 2 tablespoons of olive oil and toss. Arrange evenly over pan.
Bake for 30-35 minutes unit chicken is cooked through, potatoes are crispy and broccoli is cooked tender with just a hint of brown not the edges.